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A pretty plate of food.

Recipes from L'Enclume, England’s Latest Three-Star Restaurant

Journalist

Chef Simon Rogan’s L’Enclume restaurant in the beautiful Lake District region of Cumbria, England, has long been held up as a torchbearer for the bounty of the British Isles.

It could be said Rogan is the farm-to-table god of the UK, and his recipes reflect the exceptional produce he has on his doorstep, not least through his restaurant group’s own farm, known as Our Farm.

2022 marks the 20th anniversary of the restaurant and it has seen the Michelin Guide come over all department-store Santa by granting the restaurant’s wish for a third star.

“You could say it’s fantastic timing that we’ve received this news 20 years since I opened the doors of L’Enclume, which feels like forever but also just like yesterday,” says Rogan. “Following the win of our second star nine years ago, achieving a third star has always been front of mind and something we’ve been striving for every day.”

To suggest Michelin is being all warm and fuzzy though is of course a playful joke: there’s no doubt to many that L’Enclume is one of the finest restaurants in Europe.

Instead, the team has been working on refining every aspect of the L’Enclume experience, “through the evolution of our dishes and honing of our service-style, the meticulous work undertaken on Our Farm, or how we work to make every one of our guests feel, from when they enter the restaurant to the moment they leave,” says Rogan.

But don’t worry if you won’t be able to visit England’s lush northwest any time soon. You can recreate the flavours of L'Enclume with these three recipes from England’s latest three-Michelin-star restaurant.

Steamed miso custard with seasonal mushrooms and soy dressing recipe

A bowl of food, mushrooms and a spoon.

First up is this recipe for a steamed miso custard with seasonal mushrooms. According to executive head chef Tom Barnes, “It’s the kind of dish that I love to eat, where you just dig your spoon down to the bottom of the bowl and enjoy. I have done a couple of different versions of this dish but this is my favourite and it’s a great dish to cook at home. It would be a great starter for a dinner party.”

Berkswell pudding caramelised in birch sap recipe


A close up of the Berkswell pudding dish served at Enclume

Berskwell pudding

Next up is a rich and savoury cheese pudding topped with stout vinegar jelly and grated aged Berkswell cheese. Birch sap is used to deglaze, but maple syrup is fine as a more readily available substitute. 

Lamb loin, green onions, ramson leaves and flowers 

A pretty plate of food.

The final recipe involves considerably more steps, but the extra effort is worth it. Local Herdwick lamb loin is roasted on the bone and served with bbq green onion marinated in shio koji, green onion puree, ramson leaves and flowers and finally, a sauce made from the lamb bones spiked with fig leaf vinegar.  

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